Each easy stir-fry wants a hero ingredient to make it shine. On this speedy recipe, it’s a crispy coconut and garlic topping you’ll need to eat by the spoonful. Straining the oil from the toasted, crunchy combination does double responsibility: It retains the topping from going soggy because it cools, and it lets you reuse the oil—now infused with the flavors of coconut and garlic—to prepare dinner your beans and shrimp. Win, win.
Keep away from the thinly shredded coconut you’d use to make macaroons right here; you need all of the crunch and texture you may get! As an alternative search out the bigger, thicker flakes that crisp up fantastically alongside thinly sliced garlic.
